When we arrived there we walked directly to the household appliances. There were rows of shelves displaying the most modern kettles, irons, coffee machines, blenders, milkshake- and ice cream makers. There was every type of food processor there were electric meat mincers, bread machines, deep fat fryers and electric frying pans. But alas, no electric cake mixers. I looked for a hand-held model, thinking that anything was better than what I had back at the flat (an ancient wooden spoon!) No joy. Not an electric cake mixer to be had in the whole of Afra. Some day soon, we will make a foray into the city one day and track down said electric cake mixer.
It was a totally new experience to cream the butter and sugar with a wooden spoon
When we got home, I took out the softened margarine, added sugar and began to mix it all together vigorously (with the wooden spoon!) Soon I had what looked like a creamy consistency but I could still feel sugar granules which is never a good sign in a batter like this. I continued to make the banana bread according to a recipe I'd downloaded from the Internet and duly poured it into a foil-lined loaf pan. As I only have a gas stove here with no visible markings left on the dial, I turned the oven on to what I imagined was a reasonably hot stove. (180°C/350°F) and popped the loaf inside.
Below is the recipe which I'm sure would turn out perfectly with the correct utensils and oven temperatures.
Banana Bread (downloaded off the Internet)
50g margarine or butter (I used butter)
1 large egg, separated
1 large egg white
5ml (1t) lemon juice
300ml cake flour
10ml (2t) baking powder
10ml (2t) bicarbonate of soda
250ml (1 cup) bran
125ml (½ cup) buttermilk
1. Cream the margarine and sugar together; add the egg yolk and beat well. Beat the egg whites until just stiff and fold into mixture.
2. Peel and mash the bananas and add the lemon juice. Combine mashed bananas with creamed margarine mixture.